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Blueberry Gingerbread Pancakes

By Chelsea Sugar
Blueberry Gingerbread Pancakes
6 servings
  • 5 reviews

  • Difficulty Easy
  • Prep time 5 mins
  • Cooking time 15 mins
  • Serves

    2 cups plain flour
    2 tsp baking powder
    1 Tbsp ground ginger
    3/4 cup Chelsea Dark Cane Sugar
    1 cup buttermilk (or standard milk)
    3 eggs
    3 Tbsp oil (canola or light olive etc)
    2 cup fresh or frozen blueberries

    To serve:
    Chelsea Flavoured Syrup - Golden, Maple, Honey Maple, Vanilla, Caramel or Butterscotch


    Place all ingredients except the blueberries into a food processor and mix until smooth. Fold in the blueberries.

    Heat a large non-stick frying pan over medium-low heat. Spray with oil or non-stick spray. Drop 3 tablespoons of batter per pancake into the pan. Spread out with a knife or spatula into the size of a saucer. Cook for approximately 1 1/2 - 2 minutes then carefully turn over to cook the other side until golden. Keep warm in the oven and serve drizzled with Chelsea Butterscotch Natural Flavoured SyrupChelsea Maple Flavoured Syrup or Chelsea Easy Pour Golden Syrup and sliced fresh (or tinned) fruit.

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Average Rating
(5 reviews)

These were delicious. Nice and fluffy. I added raspberries too, and completely forgot to put the oil in but they still tasted great!

they were amazing

Nice and easy, upped the ginger for a bit more of a kick and used brown rice sugar syrup to make them a little healthier :-)

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Have become the granchildren's favourite for breakfast

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